Wednesday, 20 May 2015

Bread Pudding

BREAD PUDDING











Bread Pudding

Ingredients

4 cups dried white or cinnamon swirl bread cubes (6 to 7 slices)
⅓ cup raisins, dried cranberries, or other snipped dried fruit
2 eggs, slightly beaten
2 cups milk
¼ cup butter, melted
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla
Butterscotch or Bourbon Sauce

Method

1.                  Preheat oven to 350°F.  Grease a 1 ½ -quart casserole; set aside.  In a large bowl combine bread cubes and raisins.
2.                  In a bowl combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, and vanilla.  Stir bread mixture.  Pour into the prepared casserole.
3.                  Bake, uncovered, for 50 to 55 minutes or until puffed and a knife inserted near the center comes out clean.  Cool slightly, If desired, serve with warm Butterscotch Sauce.

Note: 

For dry bread cubes, cut bread into ½ inch cubes.  Spread cubes in a 15 x 10x1 inch baking pan.  Bake in a 300°F oven for 10 to 15 minutes or until dry, stirring twice, cool.

Pear-Ginger Bread Pudding:  Prepare as on page 286, except substitute snipped dried pears for the raisins, 1 tablespoon finely chopped crystallized ginger for the cinnamon, and 1 teaspoon finely shredded orange peel for nutmeg.

Chocolate Chip Bread Pudding:  Prepare as on page 286, except substitute chocolate milk for the milk and semisweet chocolate pieces for the raisins.  Omit nutmeg and add ½ cup chopped pecans, toasted.  Omit Sauce. 

Bread Pudding was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipes were taken from Better Homes and Garden New Cook Book “14th Edition”; the chapter on Desserts; page 286.
  
THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

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